Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup (240ml) buttermilk or milk
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups (225g) fresh or frozen blueberries

Instructions:

  1. Preheat the oven to 375°F (190°C) and line the muffin tin with liners or grease it well.
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, salt, and baking soda.
  3. In a separate bowl, whisk together the wet ingredients: buttermilk, melted butter, eggs, and vanilla.
  4. Create a well in the dry ingredients and pour in the wet mixture. Gently stir until just combined.
  5. Fold in the blueberries, being careful not to overmix the batter, which can make muffins tough.
  6. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  7. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.